Spiral Omelet Supreme Recipe
Spiral Omelet Supreme Recipe photo by Taste of Home
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Spiral Omelet Supreme Recipe

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You can substitute 2 cups of any combination of your favorite omelet fillings for the vegetables in this recipe. A serrated knife works well for slicing it. —Debbie Morris, Hamilton, Ohio
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings


  • 4 ounces cream cheese, softened
  • 3/4 cup 2% milk
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons all-purpose flour
  • 12 large eggs
  • 1 large green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1 plum tomato, seeded and chopped
  • 1-1/4 teaspoons Italian seasoning, divided

Nutritional Facts

1 slice: 268 calories, 19g fat (9g saturated fat), 351mg cholesterol, 314mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 19g protein.


  1. Preheat oven to 375°. Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment paper; grease the paper and set aside.
  2. In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan. Bake 20-25 minutes or until set.
  3. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
  4. Turn omelet onto a work surface; peel off parchment paper. Sprinkle with the vegetable mixture, mozzarella cheese, tomato and 1 teaspoon Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning. Yield: 8 servings.
Originally published as Spiral Omelet Supreme in Taste of Home April/May 2009, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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HBcook User ID: 2966570 105044
Reviewed Apr. 28, 2013

"Great presentation. Mine looked almost like the picture. I halved the recipe and used a smaller baking pan which worked perfectly. We thought it needed more flavor. Definitely salt & pepper. Maybe cheddar cheese instead of mozzarella. A sauce would also be great, probably hollandaise. I layered the cheese on the cooked omelet first so that it would melt a little before serving. My husband doused his with hot sauce."

i_like_pie User ID: 1201160 183929
Reviewed Jul. 5, 2011

"I halved the recipe and used wax paper since I didn't have any parchment paper. It stuck to the paper and seemed to be more trouble than it was worth for the presentation. The taste was great (although we thought it needed salt and pepper), but I probably will not make it again."

zzmz83 User ID: 4245851 183927
Reviewed Apr. 26, 2011

"I made 10 of these for a church brunch- easy, fast efficient,and very popular."

prbout User ID: 237833 98885
Reviewed May. 9, 2010

"Made for my husband and me today, cutting the amounts in half, and its is now one of my favorite omelets. Makes up relatively quickly, and tastes so good. Certainly will be making for overnight guests. Thanks!"

zucchinilady User ID: 3149814 180524
Reviewed May. 6, 2010

"I added about a pound of maple sausage I had to use up along with the other ingredients/will put cheddar cheese in the next one! Our neighbors and us have impromptu dinners and I took this to the last one along with a fruit dish and blueberry muffins - not a piece left!!"

ettakarl User ID: 877220 98882
Reviewed Dec. 13, 2009

"I made this recipe for a pot luck brunch. I reheated it when I got there and it was still good."

daxtell42 User ID: 107494 143890
Reviewed Jun. 21, 2009

"I just served this for our Father's Day brunch. It was far easier than I imagined and everyone loved it. I'll certainly serve it again. I rolled it up right from the parchment and never turned it out on the work surface. That seemed like an unnecessary step. Next time I think I'll use cheddar cheese instead of mozzarella and I might also serve it with a hollandaise or bernaise sauce."

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